Menthe palle is a popular dal recipe from north karnataka and is served as an accompaniment with jowar roti (jolada rotti) or chapathi or rice. Menthe palle is prepared using methi leaves (fenugreek leaves), toor dal, onion, garlic and few other spices. Menthe palle is also familiar by name menthe byali and bele palle.
Fenugreek leaves or methi leaves translates to "menthe soppu" in kannada language. In north karnataka "palle" is the general word used for curries prepared using vegetables or lentils. And so is the name "menthe palle" for this dal recipe. Two types of menthe palle recipes are in practice. One is adding pre-cooked dal and the other one is cooking the dal along with other ingredients. I generally follow the second method.
You can replace methi leaves with dil leaves or palak leaves. It tastes equally good. Do check my methi parota recipe and menthe soppina rice bath other tasty recipes from methi leaves. Also I have posted tasty menthe huli or rasam and menthe idli recipe, which are prepared using fenugreek seeds. This is a very tasty dal recipe. And I would say it is a must try recipe. I am sure it will not disappoint you. You can also find more North Karnataka recipes, more gravy recipes and more curry recipes on this website.
Preparation time: 10 min
Cooking time: 30 min
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